Woodford Reserve Series No. 2: Bourbon Beans (Frijoles Borrachos)

Bourbon Beans

A tasty new take on the traditional Frijoles Borrachos, this recipe features Woodford Reserve Bourbon, spicy chorizo, & smoked ham hocks. Serve alongside Arroz Rojo & Al Pastor Tacos.

Ingredients:

• 16 oz. Dry Pinto Beans, soak overnight
• 3 Garlic Cloves
• 1 Onion, quartered
• 2 Carrots, coarse chop
• 2 Celery Ribs, coarse chop
• 1 Jalapeño, remove stem
• 1 tbsp. Olive Oil
• 1 lb. uncooked Chorizo, remove from casing
• 4 oz. can Mild Green Chilies, chopped
• 14 oz. can Diced Tomatoes
• 1/4 c. Sofrito
• 1/4 c. Recaito
• 1 packet Sazón con Achiote (optional)
• 3 c. Pork Stock
• 3 c. Water
• 2 Bay Leaves
• 2 Smoked Ham Hocks
• ½ c. Woodford Reserve Bourbon

Directions:

1. Soak the beans overnight in water; sort the beans, discarding any that did not plump up.

2. In a food processor or blender, pulse the Onion, Carrot, Celery, & Jalapeño until minced.

3. Heat Olive Oil in a 6-8 quart stockpot over medium heat. Add the uncased Chorizo, sauté for ~3 minutes, then add the pulsed vegetable mix. Continue to sauté until the onions become translucent and vegetables are fragrant, ~5 minutes.

4. Add the chopped Green Chilies & Diced Tomatoes, continue to sauté ~2 minutes.

5. Add the Sofrito, Recaito, & packet of Sazón, stir until the ingredients are well mixed, and continue to sauté for ~2 minutes.

6. Add the soaked Beans, Pork Stock, Water, Bay Leaves, & Ham Hocks.

7. Bring to a boil, then reduce heat to low, cover and simmer, cook for 1-½ hours.

8. Take out 1 cup of the cooked beans, mash them then add them back to the stockpot along with Woodford Reserve Bourbon. Mix well and continue to cook, uncovered, for 30 minutes.

9. Taste for final seasoning, adjust for taste, and serve!

Virgil Kaine Series No. 3: Roasted Brussels Sprouts

Roasted Brussels Sprouts with Virgil Kaine Ginger Bourbon & Apple Cider Glaze

The sweet & tangy glaze made with bourbon & apple cider pairs well with crispy roasted Brussels sprouts & toasted hazelnuts. This dish is a perfect side to a light chicken or pork dish. This recipe was created to accompany my family’s Thanksgiving feast, cut the recipe in half for ~6 serving portion size.

Ingredients:

Glaze:

• 1/4 c. White Vinegar
• 1/2 c. fresh grated Ginger root
• 3/4 c. Virgil Kaine Ginger Infused Bourbon
• 2 ½ c. Apple Cider
• 3/4 c. Apple Cider Vinegar
• 1 tbsp. Dijon Mustard
• 24 oz. Hickory Smoked Bacon, diced
• 4 cloves of Garlic, minced
• 1/2 c. Sweet Vidalia Onion, diced small
• 2 Granny Smith Apples, peeled, cored, & diced
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1/4 c. Honey
• 1/4 c. fresh Lemon Juice

Brussels sprouts:

• 1 c. Hazelnuts, chopped and toasted (can use almonds or macadamia nuts)
• 3 lbs. small Brussels sprouts, halved
• 2 tbsp. Extra Virgin Olive Oil
• 2 tsp. dried Thyme Leaves
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 8 oz. Crème Fraîche

Directions:

1. Complete all of the prep work, such as grating the ginger, mincing the garlic, dicing the bacon etc., setting everything aside until it is ready to be used. Preheat the oven to 425 degrees.

2. In a medium saucepan over medium-high heat, combine White Vinegar, Ginger Root, Ginger Bourbon, Apple Cider, Apple Cider Vinegar, & Dijon Mustard, stir until mustard is mixed through. Heat the sauce, uncovered, until it comes to a rapid boil, and then reduce the heat to low. Continue to allow the sauce to simmer, stirring occasionally, until it is reduced by about half and has thickened slightly. Reducing the sauce will take ~30-40 minutes. While the sauce is reducing, you can move on to the next step in the recipe.

3. In a medium skillet, over medium heat, brown the diced Bacon until cooked through and crispy. Using a slotted spoon, scoop the diced bacon from the skillet and set aside on a paper towel to drain. You will use the bacon drippings too cook the garlic, onions, & apples. Add the minced Garlic and diced Onion to the bacon drippings, keeping the heat on medium. Add Salt & Pepper and sauté until the onion begins to caramelize and turn translucent, ~6 minutes.  Add the diced Apples, tossing until mixed with the onions and garlic. Continue to sauté for ~3 more minutes. Reduce the heat to low, add the honey and lemon, stir until honey has melted through the mixture, ~1 minute. Remove the skillet from the heat and set aside. Once the bourbon cider sauce has reduced, add this apple-bacon mixture to the saucepan and set aside.

4. Place the chopped Hazelnuts on a medium baking sheet in a single layer. Place the baking sheet in the preheated oven, the nuts will toast quickly, ~3-5 minutes. You should shake the baking sheet or stir around the nuts about 2 minutes after placing them in the oven to prevent burning and allow even toasting. Once the nuts have browned, take out of the oven and set aside for later use.

5. In a large bowl, toss the halved Brussels Sprouts in Olive Oil, Thyme Leaves, Salt & Pepper. Place the Brussels sprouts on a large baking sheet in a single layer. Place the baking sheet in the preheated oven, roast for ~20 minutes, or until they have browned and are tender. Remove from oven and place in a large serving dish.

6. Toss the Brussels sprouts with the toasted hazelnuts and the cider-bourbon-bacon glaze that you had aside. You can either add a dollop of crème fraîche to individual servings or toss the entire mixture with 8oz crème fraîche prior to serving.